In the bustling vegetable markets of Kano State, Nigeria, dried vegetables have emerged as a profitable business over the years. The traditional method is sun drying, extending the shelf life, and as a way to coping with market gluts, for sale in the off season. However, ensuring high quality of dried products is not a simple task. It depends on the drying method, and maintaining proper storage conditions.

Sun drying tomato along road side in Gaya (Border market), Kano State

Field surveys showed that drying is performed in open sun on roadsides, in dedicated places around markets, on rooftops, and on the farm. These were conducted by WorldVeg, IFPRI and the Nigeria Stored Product Research Institute (NSPRI) in 22 local governments in Kano state, under the OneCGIAR ‘Rethinking food markets’ initiative The main vegetables are tomato, pepper (habanero and chili) and okra, with dried pepper being particularly profitable. Most tomatoes are sold as fresh. Findings established that the most crucial challenge lies in the presence of dirt and impurities due to unhygienic drying methods. Fungi infestations during storage are also common, and weather conditions, especially cold and damp environments during the rainy season, encourage the growth of molds.

Color is a vital factor in determining the grade and price of dried products. In tomato and pepper, lycopene is responsible for the red color that consumers seek. However, this pigment is sensitive to light exposure and oxidizes quickly, and that affects dry product quality and price since markets grades (A, B and C) are based on color.  To reduce color changes, most opt for short-term storage, selling their dried produce within a month. Others store in plastic crates or sacks (placed inside transparent polythene) in dark rooms, and respondents reported that this improves product stability for six months or more. The WorldVeg agronomist informed actors of the sensitivity of lycopene to light exposure, but more work is needed to improve stability during storage.

Dried tomato stored in plastic crates

Dried pepper stored in sacks

By understanding the determinants of dried product quality and embracing innovative approaches, market actors will elevate the dried produce market to new heights. Enhancing product quality will ensure customer satisfaction, open new market opportunities, and foster a sustainable and prosperous market for all concerned. WorldVeg, NSPRI and IFPRI, will now undertake further work to reduce postharvest loss, and will be introducing solar drying technologies that are expected to enhance value addition using a safe, efficient and hygienic drying process.

Caleb Ibukun Olanipekun

This reports on activities undertaken as part of the ‘Rethinking food markets’ initiative (Work Package 2), in partnership with IFPRI and NSPRI, funded by OneCGIAR. FRESH is a One CGIAR initiative jointly implemented by WorldVeg and One CGIAR centers, including IFPRI and CIMMYT.

Fruit and Vegetables for Sustainable Healthy Diets (FRESH) – CGIAR

https://www.cgiar.org/initiative/fruit-and-vegetables-for-sustainable-healthy-diets-fresh/